So attempted my first cook on the egg at the weekend after the egg was delivered on Friday
I'm based in the UK so I struggled to find a boston butt, the nearest I could describe to my butcher was a bone in blade shoulder joint (6lb start point)
I trimmed the skin, fat cap and back bone (aprox 2lb removed)
Then used a rub recipe from @mrosener
(still waiting for my Dizzy Pig package to arrive)
Left this wrapped in the fridge overnight, not sure I would do this step again as felt as though the surface was a little cured and almost hammy. Will go for an hour in advance next time
Into the egg at approximately 280 degrees (I hadn't calibrated by dome thermometer and my iGrill ambient probe hasn't get arrived) as was in for just over 6 hours until I reached 195 degrees internal. BGE Lump with Apple chips for smoke (didn't want to go to strong on a first cook)
Then FTC for an hour while we prepped the rest of the meal (apple and cabbage coleslaw)
Pulled really nicely with the bone coming out clean
Lovely and moist internally, bark was a touch tough (think was driven by the overnight with the rub)
Had made my own BBQ sauce, followed a recipe but I wasn't pleased with it (way to strong treacle taste), but on the whole over the moon with my first attempt.
Backback ribs this week end!!
UK LBGE Owner